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Started By
Message
Anyone have a good recipe for boudin?
Posted on 10/1/18 at 4:10 am
Posted on 10/1/18 at 4:10 am
Cannot get the good stuff up here in Birmingham. I thought I may try my hand at making my own, so I bought a grinder and some hog casings.
Any help will be greatly appreciated.
Any help will be greatly appreciated.
This post was edited on 10/1/18 at 4:36 am
8
Posted on 10/1/18 at 4:57 am to tigerfan in bamaland
Why not just order some online?
Posted on 10/1/18 at 5:00 am to tigerinthebueche
I like to cook and just wanted to see if I could make it myself.
Posted on 10/1/18 at 6:24 am to tigerfan in bamaland
It's not worth the effort unless you already have the equipment....
Posted on 10/1/18 at 6:36 am to tigers1956
I purchased a meat grinder with sausage stuffing attachments.
Is there something else I will need?
Is there something else I will need?
Posted on 10/1/18 at 7:22 am to tigers1956
quote:
It's not worth the effort unless you already have the equipment....
Did you even read his first post?
Posted on 10/1/18 at 7:28 am to tigerfan in bamaland
do a search for "homemade boudin" on this board.
Posted on 10/1/18 at 7:32 am to unclejhim
quote:
do a search for "homemade boudin" on this board.
Yep. I’ve made it but just cobbled a recipe from here and online. I believe pork liver really gives it the richness but a lot of people don’t like it or can’t find it. I also like a lot of green onions.
Posted on 10/1/18 at 7:55 am to tigerfan in bamaland
I use Donald Links recipe as a guide and tweak it a little. LINK to Link’s Boudin recipe
Posted on 10/1/18 at 8:09 am to tigerfan in bamaland
Posted on 10/1/18 at 8:09 am to LSUballs
quote:
I use Donald Links recipe as a guide and tweak it a little
Beat me to it.
Posted on 10/1/18 at 8:39 am to LSUballs
thanks everyone. Much appreciated.
Posted on 10/1/18 at 9:43 am to tigerfan in bamaland
My stuff is starting to rock out.
I use rouses seasoning mix for liver. Smother in trinity. Add smoked country ribs. Cook it down to a delicious gravy. Fresh green onion, parsely. Rice. Stuff
Smoke again.
[/img]This post was edited on 10/1/18 at 9:44 am
Posted on 10/1/18 at 10:04 am to Crazy Hoss
Nice. This was my last batch. Duck/pork/liver. Came out pretty good. I'm going to do another batch in a month or so..
Posted on 10/1/18 at 10:35 am to LSUballs
Posted on 10/1/18 at 11:17 am to tigerfan in bamaland
Your thread motivated me to order some from Best Stop.
Cost a ton, but in Minnesota you do not have a lot of choices.
Cost a ton, but in Minnesota you do not have a lot of choices.
Posted on 10/1/18 at 11:24 am to tigerfan in bamaland
Here's my recipe from my first try a month ago. It made over 50 links:
7 lbs pork shoulder.
10.5 ounces veal liver
3 medium white onions
3 stalks celery
4 or 5 big cloves of garlic
1 bundle of parsley
2 bundles of green onions, just the greens
2 or 3 bay leaves
3 cups long corn rice
I cut up the meat in 3 or 4 inch chunks and browned it, then boiled it until done.
I sauteed the vegetables, except for the onion greens and parsley. They went in fresh.
My buddy with the grinder and casings arrived and the work began: grinding, mixing, adding the stock for moisture, and seasoning. I just used Slap Yo Mama and some black pepper.
Tip: let the grinder work for you! I prepped my veggies like normal and wasted time/work because it all went through the grinder anyway.
After we were done I smoked about half on my Weber Kettle at 200 F. without poking any holes in the casings. They did not explode and did not dry out after one hour smoking with cherry wood. Both the smoked and the "normal" links tasted great.
There are many videos out there. I oriented myself roughly on these:
LINK
LINK
It really isn't hard to do once you have the equipment, and when you have a friend to help and cold beer to drink, it's not work at all. And the reward is fantastic.
I am open to any tips on how to improve this recipe! We live in Germany and therefore aren't able to have it shipped here. Besides, it's more fun to do it yourself. Have to teach these Krauts how to eat real food! Now all my friends know what boudin is...
7 lbs pork shoulder.
10.5 ounces veal liver
3 medium white onions
3 stalks celery
4 or 5 big cloves of garlic
1 bundle of parsley
2 bundles of green onions, just the greens
2 or 3 bay leaves
3 cups long corn rice
I cut up the meat in 3 or 4 inch chunks and browned it, then boiled it until done.
I sauteed the vegetables, except for the onion greens and parsley. They went in fresh.
My buddy with the grinder and casings arrived and the work began: grinding, mixing, adding the stock for moisture, and seasoning. I just used Slap Yo Mama and some black pepper.
Tip: let the grinder work for you! I prepped my veggies like normal and wasted time/work because it all went through the grinder anyway.
After we were done I smoked about half on my Weber Kettle at 200 F. without poking any holes in the casings. They did not explode and did not dry out after one hour smoking with cherry wood. Both the smoked and the "normal" links tasted great.
There are many videos out there. I oriented myself roughly on these:
LINK
LINK
It really isn't hard to do once you have the equipment, and when you have a friend to help and cold beer to drink, it's not work at all. And the reward is fantastic.
I am open to any tips on how to improve this recipe! We live in Germany and therefore aren't able to have it shipped here. Besides, it's more fun to do it yourself. Have to teach these Krauts how to eat real food! Now all my friends know what boudin is...
Posted on 10/1/18 at 12:03 pm to razor55red
Pics are awesome. Thanks for recipe and the video links. Im working in India, but when I get back I will update with pics of my own.
Posted on 10/1/18 at 12:06 pm to tigerfan in bamaland
Got some from the Cajun cleaver in Hoover on Friday. Made in house daily. Throw on grill and thank me later.
Posted on 10/1/18 at 12:13 pm to parrothead
quote:
Got some from the Cajun cleaver in Hoover
I tried it from there, too bland for my taste. He told me if he didnt take it down a notch, he couldnt sell any there. I have used his tasso before.
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